The delicious marinade, the crunchy sesame seeds and the garlic ghee make these tuna steaks absolutely divine. Dig in with a side of green veggies or a luscious green salad and a dish of rice or “riced” cauliflower.
Grilled Sesame Tuna Steaks Drizzled with Garlic Ghee
Ingredients
- 1/4 cup tamari soy sauce, naturally brewed
- 2 Tbsp rice vinegar, unseasoned
- 1 Tbsp Mirin or Sake
- 2-3 tsp Organic Jaggery or coconut palm sugar, optional
- Organic Kashmiri Red Chili Pepper
- 2 large tuna steaks 8-10 ounces each
- 3 Tbsp Organic Black Sesame Seeds (or White)
- Organic Grassfed Garlic Ghee, melted
- Organic Tellicherry Black Peppercorns, freshly ground
Instructions
- Combine tamari, rice vinegar, mirin or sake, jaggery and Kashmiri red chili pepper in a dish or pan. Add the tuna, flipping it over to get marinade on both sides. Let it rest in the refrigerator for 20 minutes.
- Flip the tuna steaks. Continue to marinate another 20 minutes.
- Put the sesame seeds in a bowl; set aside.
- Remove the tuna and discard the marinade.
- Either press some sesame seeds into both sides of each tuna steak or lay steaks over the sesame, flipping to get seeds on both sides. Use about 2 tsp of seeds on each side, using more if desired.
- Grill the tuna 1 – 3 minutes or more per side, or until done to your liking. Transfer to a plate.
- Put a spoonful of garlic ghee over each tuna steak; let them rest for a few minutes while the ghee melts.
- Serve with additional tamari and freshly ground black peppercorns.
